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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I got this recipe from my friend about 20 some odd years ago. I always make it for Company and they find it absolutely delicious. Not too overly sweet and a delicious custard filling. It looks divine in a clear glass bowl. A little bit of work but so worth it. Times do not take in chilling times Ingredients:
1 (85 g) package raspberry jelly powder |
1 lemon, rind of, grated |
200 g ladyfingers |
1/3 cup sherry wine |
3 cups fresh or thawed raspberries |
1/4 cup raspberry preserves |
1 cup whipping cream |
custard |
3 egg yolks |
1/4 cup sugar |
2 tablespoons cornstarch |
1 1/2 cups milk |
1/2 teaspoon vanilla |
Directions:
1. CUSTARD:whisk together the egg yolks, sugar, cornstarch and 1/4 cup of the milk in a bowl. In a heavy saucepan heat the remaining milk over medium-high heat until tiny bubbles form around the edges. Gradually whisk into egg yolk mixture. Pour mixture back into saucepan and cook over medium-high heat constantly whisking for about 3 minutes or until custard boils and thickens up. Take off stove and stir in vanilla. Pour into a small bowl and place a piece of waxed paper directly on the custard surface and refrigerate until completely cooled.
2. make jelly according to the directions on package. Add in lemon rind. Refrigerate until chilled but not set. About 20 - 25 minutes.
3. Use a 10 cup or 2.5 L trifle bowl. Line bottom with the ladyfingers. Trim to fit bottom of bowl.
4. Brush with sherry.
5. Sprinkle raspberries over tops.
6. spread raspberry preserves.
7. Pour chilled jelly over top and refrigerate for about 30 minutes.
8. Spread cooled custard over the set jelly.
9. Cover and refrigerate for at least 1 hour or up to 8.
10. When ready to serve, whip cream and decorate over custard layer. I like to garnish with a few raspberries and slivered almonds.
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